Asparagus and Two-Cheese Quiche with Hash-Brown Crust

INGREDIENTS

2 bunch asparagus (about 1/2 pound)

Russet potatoes (about 2 pounds), medium

Shallots, medium

1 tbsp

Tarragon

Eggs, large

1 tsp

Mustard powder

3/4 tsp

Black pepper, freshly ground

1 1/2 tsp

Kosher salt

1 pinch

Nutmeg, grated

2 tbsp

Vegetable oil

3 tbsp

Butter, unsalted

5 oz

Fontina cheese, grated

4 oz

Goat cheese, fresh

1 1/4 cups

Half-and-half

A 10-inch cast-iron skillet, such as Lodge